Our chest freezer is now well-stocked with ground pork, bratwurst, chops, roasts, hocks, bacon, and a fully cooked ham. To mark this bountiful harvest, this post is dedicated to pork. Here are a few factoids about this fun and flavorful protein.
Why the backlog? Well, processing a hog is time-intensive labor, especially without the assistance of equipment found in large plants that aid in slaughter and further processing. A person does not just push the button nose of a pig and make it fall apart into packages of ham, sausage, and pork rinds.